Pumpkin Cake with Cream
Pumpkin cake with cream is a recipe featuring fresh ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g crouton crumbs
- 50 g ground pine nuts
- 100 g sugar
- 150 g butter
- 400 g pumpkin flesh
- 200 ml dry white wine
- 1 tbsp freshly grated ginger
- 1 tsp cinnamon
- 4 eggs
- 100 g sugar
- 125 g whipping cream
- Salt
- crouton crumbs (for garnish)
- whipping cream (optional)
Instructions
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1.
Cut the pumpkin flesh into small pieces and cook with wine, ginger, and cinnamon until tender in about 20 minutes, then puree and let cool.
-
2.
For the crust, melt butter and mix with sugar, crouton crumbs, and pine nuts. Press the dough into a greased pie tin and bake at 200 °C (convection) for 10 minutes. Then reduce the oven to 160 °C.
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3.
Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Whisk yolks with sugar until fluffy, add cream and mix; fold in the cooled pumpkin mixture. Spread over the pre-baked crust and bake at 160 °C for about 50 minutes (test with a skewer). Turn off the oven, let the pie rest for another 10 minutes, then remove and cool. Serve topped with whipped cream and crouton crumbs.
